Afghani Mutton Biryani
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Method 1. Cut meat into large pieces and wash thoroughly under cold tap water. 2. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. 3. Bring to boil and skim off any scum that rises to the top. 4. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. 5. Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. 6. Soak in plenty of water for 1½ hours. 7. Drain in a sieve and let it stand for a minute or two. 8. Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. 9. keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. 10. Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water ifnecessary to make 6 cups. 11.Bring to boil and add rice to it. 12. Carefully stir once. Cover and reduce heat to medium and cook
Ingredients 1) 1 kilogram lamb meat on the bone 2) 11 cloves 3) 1 large cinnamon sticks 4) 2 teaspoon salt 5) Gnger Paste 1 tablespoon 6) 1 tablespoon garlic paste 7) 8 cups water 8) 3 cups basmati rice good quality 9) 3/4 cup cooking oil 10) 1 large onion skinned & thinly sliced 11) 8 green cardamoms 12) 1 teaspoon cumin seeds zeera 13) 4 carrots, peeled and grated 14) ½ cup green raisins 15) ½ cup pine nuts.
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